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PHOSPHORUS IN BEEF ANIMALS. 



BY , 

C. K. FRANCIS and P.^F.' TROWBRIDGE. 



(From the Laboratory op Agricultural Chemistry, University op 
Missouri, Columbia, Mo.) 



From 

JOURNAL OF BIOLOGICAL CHEMISTRY 
Vol. VIII, No. 1, July, 1910 



Reprinted from The Journal of Biological Chemistry; vol. vii, no. 6, 1910. 



i 



T^- 






PHOSPHORUS IN BEEF ANIMALS 1 

Part I. 

By C. K. FRANCIS and P. F. TROWBRIDGE. 

(From the Department of Agricultural Chemistry of the University of 
Missouri.) 

(Received for publication, March 12, 1910.) 
Introduction. 

This study constitutes but a part of the results obtained from 
the experiment Uses to Which the Animal Puts its Food now being 
conducted by the University of Missouri, and considers the quan- 
tity and to some extent the character of the phosphorus contained 
in the organs, tissues, etc., of beef animals. 

The investigation is similar to that of Laws and Gilbert. 2 "A 
knowledge of the quantitative relation of the organs or parts, and 
of the ultimate and proximate composition of animal bodies, 
is of great interest in many points of view. Especially is a know- 
ledge of the general composition of animals slaughtered as human 
food of great importance in the application of chemistry and phy- 
siology to dietetics. To the farmer, too, who is engaged in produc- 
ing animal food for consumption— it is very desirable to know 
something of the chemical relations of the substances so produced 
and sold, to the constituents expended in producing it. In other 
words, he should possess some data for determining — what is the 
probable proportion of the consumed food, or of its several con- 
stituents, which he recovers in the form of meat? How much he 
may calculate as manure and how much as expenditure or loss by 
the fooding process." 

Trom the thesis presented to the Faculty of the University of Missouri 
by C. K. Francis in partial fulfillment of the requirements for the 
degree of Doctor of Philosophy. 

2 Phil. Trans., part 2, 1859; "Composition of Animals," Rothamsted 
Exp. Sta., 1858. 

481 



482 Phosphorus in Beef Animals 

The investigators quoted above published their conclusions 
over half a century ago, and added another contribution later ' 
but did not have access to modern apparatus or methods. 

The most recent work in this same field has had for its chief 
object the perfection of analytical methods. Especially promi- 
nent in this respect have been the researches of Zaleski, 2 Hart and 
Andrews, 3 Koch and Woods, 4 Ivanhoff, 5 Schulze and Castoro, 8 
and Emmett and Grindley. 7 Hart, McCullum and Fuller 8 work- 
ing with pigs, have shown the rdle of inorganic phosphorus nutri- 
tion. Forbes 9 has demonstrated that the tenderloin of the pig 
contains 0.195 P er cent to 0.352 per cent of phosphorus. Emmett 
and Grindley 10 claim that one-fourth of the total phosphorus in 
beef is in the soluble organic form and that different methods of 
cooking meat give products which differ as to the quantities and 
the nature of the phosphorus contents. The same investigators 
show the composition of several cuts from beef animals. 

From unpublished data obtained in this laboratory it appears 
that raw meat contains fully 75 per cent of its total phosphorus 
in the organic form, and that the cooking of meat changes the 
organic phosphorus to an inorganic form depending in extent 
upon the temperature at which the meat is cooked. Proescher 
and Abderhalden " demonstrated the relationship between the 
composition of milk of different species and the time required 
to double the weight of their young according to the following 
table. 12 



1 Phil. Trans., 1883, p. 865. 

2 Ber. hot. Ges., xx,p. 426, 1902. 

3 Amer. Chem. Journ., xxx, p. 470, 1903. 

4 This Journal, i, nos. 2 and 3, 1906. 

5 Ber. hot. Ges., xx, p. 366, 1902. 

6 Zeitschr. f. physiol. Chem., xli, p. 477, 1903. 

7 Journ. Amer. Chem. Soc, xxviii, p. 25, 1906; Journ. Ind. and Eng. 
Chem., i, nos. 7 and 8, 1909. 

s Amer. Journ. of Physiol., xxiii, p. 246, 1909. 

9 Bidl. 81, Missouri Exp. Sta. 

™ Journ. Amer. Chem. Soc, xxviii, p. 25, 1906; also Ibid.,xxvi, p. 1086, 
1904; xxvii, p. 658, 1905. 

n Zeitschr. f. physiol. Chem., xxiv, p. 285. 

12 Zeitschr. f. physiol. Chem., xxvii, p. 594. 



a Lie 



C. K. Francis and P. F. Trowbridge 



483 



TABLE I. 





DATS PROM 
BIRTH RE- 
QUIRED TO 
DOUBLE 
WEIGHT 


PER CENTAGE COMPOSITION OP MILK 


SPECIES 


Protein 


Ash ' Calcium 


Phosphorus 


Man 


180 
60 
47 
22 
15 
14 

9.5 

9 

6 


1.6 
2.0 
3.5 
3.7 
4.9 
5.2 
7.0 
7.4 
10.4 


0.2 021 


0.022 


Horse 


0.4 


0.086 


0.057 


Cow 


0.7 

0.78 

0.84 

0.80 

1.02 

1.33 

2.50 


0.114 
0.143 
0.178 
0.178 

0.321 

0.636 


0.087 


Goat 


0.122 


Sheep 


p. 127 
0.135 


Swine 


Cat 




Doe 


0.223 


Rabbit 


0.437 











This relationship is extremely interesting and important for it 
shows how essential to the development of the animal is the selec- 
tion of appropriate food. 

Characters of Animals Slaughtered. 

All the animals except nos. 504, 523, and 525 were fed a mix- 
ture consisting of 2.5 parts grain (8 parts cracked corn to 1 part 
linseed meal) and 1 part alfalfa hay ; the three mentioned received 
2 parts grain to 1 part alfalfa hay, the grain consisting of 6 parts 
cracked corn, 3 parts whole oats and 1 part linseed meal. The 
general details of each animal are shown in Table II below. 

An animal on maintenance is held at constant weight. The 
medium ration was designed to give the animal maximum thrifty 
growth without laying on fat. The sub-maintenance animal was 
made to lose one-half pound per day. 

Method of Obtaining Samples. 

At the time of slaughtering, which was done by an expert 
butcher, the weights of all organs were obtained after which they 
were grouped according to their functions for laboratory analysis. 

Forty-eight hours later an expert from one of the large packing 
houses cut the right half of the carcass into the regular whole- 
sale cuts. These were weighed and then separated into lean, fat 
and bone. In some cases the lean and fat of several cuts was 
grouped into composite samples for regular analysis and for the 



4 8 4 



Phosphorus in Beef Animals 



TABLE II. 
Character of Animals Slaughtered. 



wo. 


KIND OF ANIMAL 


AGE 


CONDITION 


CLASSIFICATION OF 
CARCASS 


REMARKS 


18 


Grade shorthorn steer 


3 years 
6 mos. 


Very thin . 


Cutter 


On maintenance 6 
months 


43 


Jersey cow 


7 years 
6 mos. 


Fat 


No. 3 beef 


See note A. below. 


48 


Grade shorthorn steer 


4 years 
6 mos. 


Very fat 


No. 1 beef 


Full feed for 21 
months. 


121 


Grade shorthorn steer 


3 years 
6 mos. 


Fairly fat 


No. 1 beef 


Full feed for 6 
months. 


504 


Grade Hereford steer 


1 year 
9 mos. 


Fat 


Prime beef 


Full feed all his life. 


523 


Grade Hereford steer 


2 years 


Medium 


No. 3 beef 


Medium ration all his 
life. 


525 


Grade Hereford steer 


2 years 


Thin 


Good canner 


Ration fed so as to 
cause \ lb. gain per 
day all his life. 


592 


Grade Hereford steer 


1 year 
10 mos. 


Emaciated 


Poor canner 


Submaintenance for 
11 months. See 
note B. below. 


594 


Grade Hereford steer 


11 mos. 


Fat 


No. 1 baby beef 


Shorthorn Blood pre- 
dominant. Full 
feed all his life. 


595 


Grade Hereford steer 


1 year 
9 mos. 


Thin 


Canner 


Maintenance for a 
year. 


597 


Grade Hereford steer 


1 year 
6 mos. 


Medium 


No. 3 beef 


Fed until fat, then 
held at maintenance 
for 7 motnhs. 



Note A — Was kept on maintenance for a year, while giving milk, then dried up and held at the same 
weight until exact requirement was established. The feed was then changed to that mentioned above and 
the animal put upon full feed. 

Note B — The condition of the skeleton of this steer was remarkable; the marrow having practically dis- 
appeared, being replaced with a watery malodorous liquid with none of the properties of normal marrow 
and totally lacking in greasy or fatty appearances. 



C. K. Francis and P. F. Trowbridge 485 

determination of the water soluble portion, the composition of 
which is discussed in this paper. 

Preparation of the Samples. 

The cut or composite of cuts was first weighed in a tared con- 
tainer, then cut into small pieces and the entire sample passed 
twice through a meat grinder. First a coarse disc was used in the 
grinder then a finer one, the sample being completely mixed be- 
tween each grinding. After quartering the sample was put 
through the grinder a third time. This process of grinding (with 
a gradual reduction of the coarseness of the disc used in the ma- 
chine) mixing and quartering, was continued until the sample 
weighed about 1 kilo. 

' Details of Analytical Methods. 

A weighing bottle was nearly filled, about 75 to 100 grams, with 
the well mixed sample, leaving room for a small aluminum spat- 
ula and the glass stopper. After weighing an approximate amount 
was transferred by means of the spatula to the proper vessel 
and the exact weight obtained by difference. All determinations 
were made in triplicate. 

Moisture. The moisture content was determined on about 3 grams by 
the Benedict vacuum method as modified for this laboratory. 1 

Fat. The thimbles from the above determination were placed in Soxh- 
let extractors and extracted for twenty-four hours with ether distilled 
from sodium. The ether remaining in the thimble was driven off at a tem- 
perature not to exceed 6o° C. and the tubes were then dried in vacuum 
dessicators as per above. The loss in weight represented the fat content. 
The results were very satisfactory, the triplicates generally agreeing 
closely. 

Ash. About 10 grams of meat (15 grams if fat) were placed in a No. o 
porcelain crucible, heated for about two hours in an oven at 8o°, then the 
temperature gradually raised to about 120 until thoroughly dried. 
When dried the sample was charred at a very gentle heat over a Bunsen 
burner. Very slowly the heat was increased to complete the combustion 
of the organic material. It was necessary to exercise considerable care to 

'P. F. Trowbridge: U. S. Dept. Agric. Bureau of Chem., Bull. 122, 
p. 215, 1908. L. F. Shackell: Amer. Journ. of Physiol., xxiv, p. 325, 
1909. 



486 Phosphorus in Beef Animals 

prevent fusion of the ash, frequently two days being consumed in the 
process. The residue, cooled, weighed and calculated to ash in the fresh 
sample. 

Total Phosphorus. After the estimation of the ash was completed, 
each crucible was placed in a 250 cc. Jena beaker, sufficient nitric acid 
(sp. gr., 1.42) added to fill the crucible, then 10 cc. of hydrochloric acid 
(sp. gr., r.2 1) together with a few cubic centimeters (5 to 10) of water, 
and heated on the water bath for two hours. Some samples needed six 
or eight hours digestion. The crucible was rinsed with hot distilled water 
and the contents of the beaker neutralized with ammonia (sp. gr., 0.90); 
a slight excess of nitric acid was added, then 100 cc. ammonium molyb- 
date solution and the mixture heated to 65 in a water-bath for one hour. 
The solution was allowed to stand in a warm place for two hours; filtered 
(No. 597 S.&S. or no. 100 Swedish paper) and washed about five times al- 
ternately with a solution of ammonium nitrate which contained 100 grams 
in a liter, 1 and with cold water. 

The original beaker containing traces of the yellow precipitate was 
placed under the funnel and the precipitate dissolved with dilute ammonia 
and hot water. Usually about six washings with 2.5 per cent ammonia 
were sufficient to dissolve the ammonium phosphomolybdate precipitate. 
The solution was then neutralized with hydrochloric acid and a few drops 
of ammonia added, 2 cooled, and 15 cc. magnesia mixture added slowly, 
with constant stirring. After a few minutes 15 to 20 cc. of ammonia 
(sp. gr., 0.90) were added and the solution allowed to stand at least two 
hours. Filtered and washed with 2.5 per cent ammonia solution, until 
free from chlorides: dried, ignited to whiteness and weighed as magnes- 
ium pyrophosphate. 

Preparation of the Solution for Soluble Phosphorus. Of the 
lean meats exactly 120 grams were weighed out in three portions, or 180 
grams of fat samples in four weighings, and distributed into twenty 100 cc. 
Jena beakers 3 in approximately equal amounts. Fifty cc. of recently 
boiled, nitrogen-free water were measured out and the portion of meat 
in beaker no. 1 moistened with about 5 cc, then mixed with a stirring 
rod to a pasty, condition; more water added and mixed until the 
whole 50 cc. had been added. This operation was repeated with each of 
the 20 beakers. After standing about one-half hour with frequent stir- 

1 Satisfactory results have been obtained by alternate washings of the 
filters with ammonium nitrate solution and water. 

2 W. Pawlenko (VyestinkSakh. Promnish., No. 37, p. 417, 1906) finds 
that alkaline magnesia mixture gives as accurate results as the neutral 
mixture (Abs., Exp. Sta. Record, xx, p. 111, 1908). 

3 The beakers were numbered and the division of the different portions 
indicated, so that if a beaker was broken it was not necessary to reweigh 
the whole sample, but only that portion from which the loss occurred. 



C. K. Francis and P. F. Trowbridge 487 

ring, the extract was poured onto n cm. (No. 595 S.&S.) niters and filtered 
into 300 cc. Florence flasks without permitting the major portions of the 
residue to flow from the beakers. If during the process, any considerable 
amount of the meat residue collected upon the filter, it was returned to the 
corresponding beaker with the aid of the stirring rod. Next 25 cc. of the 
neutral, nitrogen-free water was added to the residue in each beaker, 
mixed thoroughly and poured on the filter when the first portion of the 
extract had all passed through. This was repeated until eight 25 cc. por- 
tions of the water had been used in addition to the first 50 cc. portion, 
making 250 cc. of extract from each portion. The residue in the beaker 
was transferred to the filter with the last 25 cc. of water, the beaker and 
filter washed twice with 10 cc. portions of water. This made a total of 270 
cc. of water used for each flask. 

The extract was transferred to a 2 -liter measuring flask and then to a 
glass stoppered bottle of approximately 8 liters capacity. Each Florence 
flask was rinsed twice with about 12 cc. of water. The 6 liters 1 of the 
extract were mixed, avoiding aeration, and filtered through a dry filter. 

Total Soluble Phosphorus. 500 cc. portions of the extract were meas- 
ured into 600 cc. beakers and evaporated on the water bath to a volume of 
about 50 cc; with the aid of 15 cc. of sulphuric acid and hot water this was 
transferred to 500 cc. Kjeldahl flasks. Then about 0.7 gram mercury 
together with 5 grams of potassium sulphate were added and the solution 
digested as for nitrogen determinations. 

After cooling, the liquid and any residue were washed into a 250 cc. 
beaker, slightly diluted with water and neutralized with ammonia. The 
operation was then completed as under total phosphorus. 

Soluble Organic Phosphorus. 2 600 cc. portions of the extract were 
measured into 1000 cc. Erlenmeyer flasks, 5 cc. of 10 per cent barium 
chloride solution, 10 cc. of ammonia (diluted, 1 :i) and 45 cc. of water 
added making a total of 660 cc. representing 12 grams of the original sam- 
ple; thoroughly mixed, covered with a watch glass and allowed to stand 
over night or until the precipitate had settled. Filtered through a dry 
filter and 605 cc. (eleven-twelfths) of the filtrate, 3 placed in a dry 1000 cc. 
Erlenmeyer flask, 10 cc. of 5 per cent potassium sulphate solution and 45 
cc. of water added, making a total volume of 660 cc. Thoroughly mixed 
and allowed to stand long enough for the precipitate to settle, then filtered 
or decanted, according to the condition of the precipitate. 600 cc. (five- 
sixths of the original sample) were measured into 800 cc. beakers and 
treated in the same manner as under total soluble phosphorus above. 

Excess of solution was used for other determinations than those men- 
tioned below. 

2 Siegfried and Singewald: Zeitschr. f. Ndhr. Gennssm., x, p. 52, 1905. 

^Representing 11 grams of the sample of lean meat or 16.5 grams of 
fat meat. 



488 Phosphorus in Beef Animals 

Soluble Inorganic Phosphorus. The difference between the organio 
and the total soluble phosphorus was considered to be inorganic phos- 
phorus. 

Originally attempt was made to ascertain the amount of this constit- 
uent by means of the Hart and Andrews method 1 as modified by Emmett 
and Grindley 2 but the results were not satisfactory. The method was 
used on a considerable number of samples, the results of which compared 
favorably with those of Emmett and Grindley, showing practically all of 
the phosphorus present to be in the inorganic form. However, it became 
apparent that the percentage of organic phosphorus, when obtained by 
differences, did not correspond with actual organic phosphorus according 
to the method of Siegfried and Singewald. 3 It was thought that an error 
was introduced through the fact that in the Emmett and Grindley method, 
and all others met with in the literature, the solution was heated before 
precipitation. Data 4 obtained in this laboratory from experiments on the 
cooking of meats seemed to warrant the above assumption. These experi- 
ments, as previously mentioned, indicated that the inorganic phosphorus 
was increased through the cooking. In order to study this question and 
compare the methods a series of experiments were undertaken. 

Experiments with Water Solutions of Beef. 

The solutions were prepared by mixing 600 grams of the lean 
meat with about 1000 cc. of water and pouring on a cheese cloth 
filter. After squeezing, the residue was returned to the mixing 
vessel (a thick glass jar), another 1000 cc. portion of water ^dded 
and after mixing again poured on the filter. This operation was 
repeated six or seven times. The volume of the . liquid was made 
up to 15 liters and then divided into three parts (a, b and c) of 5 
liters each and each portion filtered through a dry filter (18 cm. 

S.&S.N0.595). 

Part a was analyzed as follows : 

(1) Three portions of 500 cc. each marked G(H&A) for inorganic phos- 
phorus according to Emmett and Grindley's 5 modification of Hart and 
Andrew's method. 



"Hart and Andrews: loc.ctt. 

2 Emmett and Grindley: loc. cit. 

3 Siegfried and Singewald: loc. cit. 

*Journ. of Ind. and Eng. Chem., ii, May, 19 10. 

5 Journ. Anter. Chem. Soc, xxviii, p. 25, 1906. 



C. K. Francis and P. F. Trowbridge 489 

(2) Three portions of 500 cc. each, marked g,h, i, for total soluble phos- 
phorus by the method described above. 

(3) Three portions of 600 cc. each marked ;', k, I, for organic phos- 
phorus by Siegfried and Singewald's method already mentioned. 

Part b was placed in a large Florence flask of about 6.5 liters capacity, 
closed with a rubber stopper fitted with a reflux condenser and from which 
a thermometer was suspended in the liquid. The flask was then immersed 
in a deep water bath and stirred by shaking occasionally while the tem- 
perature was gradually raised to about 6o° and maintained for 15 minutes. 
The temperature of the liquid and the bath were recorded every five min- 
utes and at no time were the two readings over a few degrees apart. 

After cooling, usually overnight, the solution was filtered and then ana- 
lyzed by the same methods mentioned for part a. 

Part c was also heated under the same conditions, but the temperature 
in each case was somewhat higher than that employed for part b. The 
time during which the maximum temperature was maintained was the 
same. 

The results of these experiments are set down in Table III. 

Discussion of Data. 

The results given include the data from the preliminary tests 
(Series 993) and while the figures are not as uniform as those 
obtained from later experiments, when the details had been per- 
fected, the general trend is to be observed. 

Attention should be called to the fact that part a 91 118, was 
prepared according to the regular water extract method, as de- 
scribed on page 486, while parts b and c were made by weighing 
another portion of the same sample and extracting by the special 
method adopted for these tests. The total soluble phosphorus 
determinations indicate the efficiency of the special method, at 
least so far as the phosphorus content is involved. 

Since in the regular analysis of the cold water extracts only the 
Siegfried and Singewald method was used, the determinations by 
the Emmett and Grindley method are lacking for part a. In 
the same series parts d and c, heated to 70. 3 and 90. 7 respec- 
tively, the inorganic phosphorus determined according to Em- 
mett and Grindley shows considerably lower results than with any 
of the other experiments; this discrepancy cannot be explained. 

A comparison of the total phosphorus in the cold solution with 
that obtained after removing the coagulum formed by heating at 
the different temperatures, indicates that practically no phos- 



49Q 



Phosphorus in Beef Animals 



TABLE III 
Effect of Heat upon the Form of Phosphorus in Meat Solutions. 



SOURCE OF SAMPLE 



MAXIMUM 

TEMPERATURE 



PHOSPHORUS (PER CENTS) 



Total 



Organic 



Inorga- 
nic by 
differ- 



Inorga- 
nic by 
G. (H. 

&A.) 



993a Round lean 



91118a. 



9928a. 



Q1027a. 



Chuck and neck 
steer no. 523. . . . 



Round lean. 



Lean composite 
from cow no. 4. 



Cold (20°) 



60. 2 C 



70. 2 C 



Cold (20°) 



70. 3 C 



90. V 



Cold (20°) 



50 c 



70. 5 C 



Cold (20°) 



51.7 C 



70.2 



0.164 
0.165 
0.162 

0.164 
0.164 
0.164 

0.146 
0.143 
0.144 

0.131 
0.130 
0.127 



0.106 
0.067 

0.014 
0.013 
0.012 

0.012 
0.012 



0.059 
0.095 

0.150 
0.151 
0.152 

0.134 
0.131 



0.017 0.127 



0.086 
0.086 
0.082 



0.045 
0.044 
0.045 



0.126 0.024 0.102 
0.126 0.022 0.104 
0.126 0.023 0.103 

0.125 0.016 0.109 
0.125 O.O22! 0.103 
0.127 



0.136 0.070 



0.146 
0.146 

0.147 
0.147 
0.146 

0.144 
0.146 
0.146 



0.104 
0.092 

0.067 
0.066 

0.024 
0.025 
0.024 



0.118 0.062 
0.137 0.080 
0.083 



0.098 
0.139 
0.111 

0.139 



0.025 
0.033 

0.027 

0.028 



0.147 
0.142 
0.146 

0.145 
0.139 
0.131 

0.125 
0.126 
0.129 



0.094 
0.079 
0.077 

0.070 
0.079 



0.066 0.132 



0.042 
0.054 

0.080 
0.081 

0.120 
0.121 
0.122 

0.056 
0.057 



0.125 
0.129 

0.126 
0.131 
0.133 

0.125 
0.130 
0.127 

0.118 
0.118 
0.117 



0.073 0.118 
O.IO61 0.119 
0.117 



0.111 



0.120 
0.118 



0.139 0.028 0.111 0.118 



C. K. Francis and P. F. Trowbridge 491 

phorus is precipitated with the coagulum. This conclusion agrees 
with that of Emmett and Grindley. 1 

A portion of the organic phosphorus is converted into the in- 
organic form when heated above 50 and therefore the method 
proposed by Emmett and Grindley, or any method which involves 
heating of the cold water extract before precipitation of the in- 
organic phosphorus, cannot represent the true condition of the 
phosphorus in the flesh. 

The relation of the inorganic and organic phosphorus to the 
total phosphorus as shown in the above table, may be seen in 
Table IV in which the data have been averaged and calculated 
to per cents in each case. 

In the samples examined it appears that the cold extracts con- 
tained from 52 to 65 per cent of the total soluble phosphorus in 
the organic form, which when heated to about 70 , was reduced 
to from 9 to 20 per cent, accompanied by a corresponding in- 
crease of the inorganic phosphorus. The change occurred to a 
greater or less degree at other temperatures, but seemed to be 
practically complete at 70 as is especially shown in Series 91 118. 
Here it will be observed that there was only 3 per cent less organic 
phosphorus in the solution after heating to 90. 7° than was found 
in part b which had been heated to 70. 3 . 

Water Extracts of Beef. 

The data presented in this part were obtained from the analy- 
ses of selected cuts from steers 504, 523 and 525. The history 
of these animals has been given on page 484 ; they were in the 
order named above, fat, medium and thin respectively. For 
purposes of comparison and to help interpret the results, water 
and fat determinations made on the original sample are included 
in the tables. All analytical data are expressed in per cents. 

From the data reported in Table V it is evident that the round 
lean contains more phosphorus, in forms which are soluble in 
cold water, than any of the other cuts ; the lean of the loin con- 

1 Journ. Amer. Chem. Soc, xxviii, p, 1906. 



492 



Phosphorus in Beef Animals 



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C. K. Francis and P. F. Trowbridge 493 






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494 Phosphorus in Beef Animals 

taining the smallest amount. The following table shows the 
quantity of the total phosphorus which is soluble. 

TABLE VI. 

Cuts of Steer No. 504 Arranged According to Percentage of Total 
Phosphorus which is Soluble. 

TOTAL PHOS- 
DESCRIPTION OF SAMPLE PHORUS WHICH 

IS SOLUBLE 

Round lean 93 . 3 

Rib lean 76 . 6 

Rump 72.6 

Shin, shank, head and tail 68.5 

Chuck and neck 68 . 4 

Flank and plate 68 . 3 

Loin lean 67 . 9 

Loin fat 60.0 

Rib fat 45.1 

Round fat 36 . 6 

The soluble inorganic phosphorus ranges from o.on to 0.015 
per cent in the fats examined; from 0.029 to 0.089 i n those cuts 
in which the lean and fat was combined; from 0.073 to 0.093 
in the lean cuts. 

Table V seems to indicate that the lean round, a medium price 
cut, contained practically the same amount of total phosphorus 
as the lean loin, an expensive cut. Moreover, the amount of 
soluble phosphorus was considerably less in the lean loin. 

To aid in the study of these relations the data were arranged 
in the order of the total soluble phosphorus content as shown in 
Table VII. 

It appears from the above tables dealing with steer no. 504 
that the fats contained very little soluble phosphorus, an average 
of o .0 1 3 per cent ; the cuts in which the lean and fat were combined 
for analysis contained from 0.07 to 0.10 per cent; the lean cuts 
from 0.12 to 0.18 per cent. When the results are reduced to a 
dry and fat-free condition the percentage of total soluble phos- 
phorus in the fats becomes 0.2 to 0.43 per cent; lean meat re- 
ferred to the same basis contains from 0.59 to 0.85 per cent. 
When the meat is freed from both water and fat the results are 
raised considerably; the fats from 0.20 to 0.43 ; the lean cuts from 
0.53 too. 85. 



C. K. Francis and P. F. Trowbridge 495 



TABLE VII 



Cuts of Steer No. 504 Arranged According to Percentage of Total Soluble 
Phosphorus Referred to the following Conditions of the Cuts. 



DESCRIPTION OP SAMPLE 



WATER- AND 
FAT-FREE 



FAT-FREE 



WEIGHT OF 
CUTS 



Fat of rounds 

Fat of ribs 

Fat of loins 

Lean and fat of flanks and plates 

Lean and fat of rumps 

Lean and fat of shins, shanks, 

head and tail 

Lean and fat of chucks and neck 

Lean of loins 

Lean of ribs 

Lean of rounds 

Composite* 



0.011 
0.014 
0.015 
0.069 
0.077 

0.098 
0.100 
0.123 
0.128 
0.181 
0.076 



0.205 
0.282 
0.432 
0.537 
0.617 

0.710 
0.567 
0.589 
0.666 
0.850 
0.543 



0.050 
0.072 
0.099 
0.126 
0.145 

0.123 
0.131 
0.140 
0.155 
0.199 
0.127 



Grams 

9818 

6770 

18340 

49650 

10846 

16070 
59808 
33676 
18506 
37238 
76566 



* The results shown here were obtained by calculation from the data reported on the fat 
and lean of the following: shin, shank, head and tail; flank and plate; rump. 



TABLE VIII 

Partial Composition of Selected Cuts from Steer No. 523. 



DESCRIPTION OF SAMPLE 



SOLUBLE PHOSPHORUS 



Si 

BJ'S 

A a <-• 

O 03(^4 

H 



91118 

91121 
91122 
91123 
91124 
91125 
91126 
91136 



Lean and fat of chuck and 
neck 

Lean of round 

Fat of round 

Lean of loin 

Fat of loin 

Lean of rib 

Fat of rib 

Composite of leans and 
fats exclusive of above 
samples* 



8372.78 



59 



78 



.0335 

.8274 

.82 

.5975 

.4924 



10.290.1290.7620.1440.0430.086 



1.930.1540. 
60. 220. 027 ( 
10.411 



777 
0.1900 
0.1520.9790 
077.94,0.0160.2860 
9.300.1390.9080 
164.980.0290.2660 



0.157 



0680 
1690 
0730 
1530 
083 



0.0290.125 
0150.012 
0530.099 
0050.011 
0670.072 

0.0130.016 



3.2363.8020.410.1050.6640.1320.029 



0.076 



* This composite sample was made by combining aliquot parts of the lean and fat of the 
following: shin, shank, head and tail; flank and plate; rump. 



496 



Phosphorus in Beef Animals 



TABLE IX. 

Cuts of Steer No. 523 Arranged According to Percentage of Total Soluble 
Phosphorus. Referred to Different Conditions of the Cuts. 



DESCRIPTION' CF SAMPLE 



FRESH 
CONDITION 



WATER AND 
FAT-FREE 
CONDITION 



FAT-FREE 
CONDITION 



WEIGHT OF 
CUTS 



Fat of loin 

Fat of round 

Fat of rib 

Composite 

Lean of fat and chuck and neck 

Lean of rib 

Lean of loin 

Lean of round 



0.016 
0.027 
0.029 
0.105 
0.129 
0.139 
0.152 
0.154 



0.286 
0.190 
0.266 
0.664 
0.762 
0.908 
0.979 
0.777 



0.073 
0.068 
0.083 
0.132 
0.144 
0.153 
0.169 
0.157 



grams 

3188 

2278 
761 

24535 

6016 

12917 

16946 



The above tables referring to steer No. 523, show that the fresh 
samples contain a little more phosphorus than the corresponding 
cuts from steer No. 504. The relation does not hold though 
when the results are compared on a fat free basis; the average 
results of both only differing in the third place. This is of some 
interest in view of the fact that No. 504 had been well fed all his 
life, while No. 523 had had onlyamedium ration. However the 
former produced a carcass that graded Prime while the latter' s 
carcass graded No. 3. 

It will be noticed in Tables X and XI referring to No. 525 
that the lean of the round and loin cuts contains about the same 
amounts of soluble phosphorus when compared on either the 
fresh sample, or the same reduced to a fat free basis. When cal- 
culated to a dry and fat free condition the soluble phosphorus 
in the round is considerably increased over that of the lean loin 
and other cuts. 

Steer No. 525 was a thin animal having been so fed that he 
gained only one-half pound daily during his life of two years. 
When slaughtered he was thin, the carcass grading as a good 
canner. Or in other words, the carcass would be used by the 
packers for dried beef, corned beef, etc., the quality not being 
good enough for sale in the retail market as fresh beef. 



C. K. Francis and P. F. Trowbridge 



497 



TABLE X. 

Partial Composition of Selected Cuts from Steer No. 525. 



DESCRIPTION OF SAMPLE 



O 0! 

to a 



SOLUBLE PHOSPHORUS 






91168 

91171 
91172 
91173 
91174 
91175 
91176 
91186 



Lean and fat of chuck and 
neck 

Lean of round 

Fat of round 

Lean of loin 

Fat of loin 

Lean of rib 

Fat of rib 

Composite of leans and 
fats exclusive of above 
samples* 



7772.99! 8.430 
8379.85J 3.330 
29J40. 19J56. 250 
7276.66] 3.350 
1225.5870.750 



71 



1.7730.3661.43 



3.71 



70.51 8.680 



65.43 



1330 
1580 
0290 
1590 
0190 
1410 
0.0320 



7160 
9330 
8140 
795J0 
51^0 
677,0 
3890 



1450 
1630 
0660 
1640 
0650 
1540 
0830 



0400.093 
0380.120 
0130.016 
031)0.128 
007J0.012 
0190.122 
0130.019 



17.290.1120.6480.1350.0280084 



1 Obtained in the same way as noted under Table VIII. 



TABLE XI. 



Cuts of Steer No. 525 Arranged According to Percentage of Total Soluble 
Phosphorus. Referred to Different Conditions of the Cuts. 



DESCRIPTION OF SAMPLE 


FRESH 
CONDITION 


WATER AND 
FAT-FREE 
CONDITION 


FAT-FREE 
CONDITION 


WEIGHT OF 
CUTS 


Fat of loin 


0.019 
0.029 
0.032 
0.112 
0.133 
0.141 
0.158 
0.159 


0.518 
0.814 
0.389 
0.648 
0.716 
0.677 
0.933 
0.795 


0.065 
0.066 
0.083 
0.135 
0.145 
0.154 
0.163 
0.164 


grams 

1879 


Fat of round 


981 


Fat of rib 


332 


Composite 




Lean and fat of chuck and neck . 
Lean of rib 


17912 
5833 


Lean of round 


13762 


Lean of loin 


9355 







498 Phosphorus in Beef Animals 

Discussion of the Data. 

The average per cents, disregarding the weights of the cuts, 
of total soluble phosphorus reduced to a fat free basis, for the loin 
rib and round fats of steers 504, 523 and 525 were 0.074, 0.071 and 
0.071 respectively; the lean portion of the loin, rib and round 
contained o . 1 6 5 , o . 1 60 and 0.160. The soluble phosphorus in the 
same lean cuts when reduced to a moisture and fat free condition 
averages for the three animals as follows, 0.702. 0.888 and 0.802, 
named in the same order as above. 

The average per cents of the soluble phosphorus in the fats 
calculated according to weight are as follows : 

Fresh Substance. Round fats, 0.015 P er cent; rib fats 
0.016 per cent; loin fats, 0.015 P er cent. 

Water and Fat Free Substance. Round fats, 0.298 per 
cent; rib fats, 0.282 percent; loin fats 0.41 1 percent. 

The soluble phosphorus of the lean portions averaged in the 
same way as the preceding, appears as follows : 

Fresh Substance. Lean rounds, 0.169 P er cent; lean loins, 
0.135 P er cent; lean ribs, 0.133 P er cent. 

Water and Fat Free Substance. Lean rounds, 0.856 per 
cent; lean loins, 0.693 P er cent; lean ribs, 0.715 per cent. 

F. W. Woodman, of this laboratory has shown 1 that the fat 
ether soluble, extracted from bones contained but 0.003 P er cent 
total phosphorus. 

The above demonstrates very clearly that the phosphorus in 
beef flesh is found chiefly in the muscular or connective tissue. 

A comparative study cannot be made of the forms of phos- 
phorus found in the water extracts prepared from the three ani- 
mals because soluble inorganic phosphorus was determined in 
samples from steer No. 504 by the Emmett and Grindley method. 
It has been demonstrated, page 491, that their method gives 
results which are too high . 

It is possible that the condition of the animal may influence 
the relative amount of organic phosphorus and it is unfortunate 
that this point cannot be cleared up here. Another investigation 
conducted in this laboratory, working on the composite sample 
from a very thin animal, shows that 26 per cent of the soluble 

1 Journ. of Ind. and Eng. Client., i, p. 725, 1909. 



C. K. Francis and P. F. Trowbridge 



499 



phosphorus is organic. Cuts from a very fat animal show from 
52 to 70 per cent of the soluble phosphorus to be in organic 
forms. Another fat animal gives even higher figures for this 
component 72 to 87 per cent. 

To avoid variables, the weights of the lean and fat of each cut 
were added and from the percentage composition, a new per cent 
for soluble phosphorus was computed which then represented the 
entire cut. The per cent of soluble phosphorus thus obtained was 
reduced to a fat free, and moisture and fat free condition. The 
results of this computation are given in Table XII. 



TABLE XII 

Soluble Phosphorus in the Cuts Calculated to Fat-Free, and Water and Fat- 
Free Substances. 



BASIS OF COMPARISON 



Number of steer 



FRESH SUBSTANCE 



504 523 525 



WATER AND FAT-FREE 



504 523 525 



FAT-FREE 



504 523 525 



Chuck and neck 

Round 

Loin 

Rib 

Composite. . . . 



0.100 
0.145 
0.084 
0.097 
0.076 



0.129 
0.139 
0.125 
0.126 
0.105 



0.133 
0.149 
0.135 
0.135 
0.112 



0.567 0.762 
0.807 0.774 



0.570 
0.630 
0.543 



0.923 
0.850 
0.664 



0.716 
0.934 
0.782 
0.670 
0.648 



0.131 
0.189 
0.135 
0.147 
0.127 



0.144 
0.152 
0.163 
0.149 
0.132 



0.145 
0.157 
0.159 
0.152 
135 



If we study Table XII, which really includes most of the others 
pertaining to the analytical results of the animals under dis- 
cussion, several things become apparent. 

The fresh substance of 504 contains less soluble phosphorus 
than the other animals, the round cut excepted; steer 525 con- 
tains more than 504 and 523 in every instance. The composite 
representing the cheapest cuts in the animal, contains the least, 
while the round, a medium priced cut, contains the most. 

When the soluble phosphorus is expressed in terms of water and 
fat free substance, the round of 504 and 525 are highest, but the 
loin contains the most in the cuts from 523. The cheap cuts 
remain uniformly low. 

It is difficult to surmise a reason why the round cut is high in 
phosphorus. A glance at the total solids which are soluble in 
water, seems to indicate the same tendency. The round cut 
consists of muscular tissue subjected to considerable work and 



500 Phosphorus in Beef Animals 

but seldom relaxed; it contains more water than the other cuts 
and is high in total soluble solids. Such conditions would natur- 
ally favor the retention of soluble phosphorus compounds. More- 
over it would indicate more muscle plasma than the other cuts, 
the rib or loin for example. 

There remains to be discussed the influence of age and condition. 

Steers 523 and 525 were the same age, but the soluble phos- 
phorus content, fresh substance, of 523 is uniformly lower. Steer 
504 was three months younger, and the cuts from it contain the 
least soluble phosphorus. A glance at the second division of 
Table XII will suffice to show there is no age relation on the water 
and fat-free basis. It is impossible therefore, to say that age 
has any influence in this respect. 

As to condition, it will be recalled that 504 was fat, 523 medium, 
and 525 thin. On the basis of the fresh meat, it appears that the 
thin animal contains in each cut more soluble phosphorus than 
the others; No. 523 more than 504 with the exception of the round 
cut. On the water and fat free basis it will be observed that the 
cuts of 525 are above those of 504 except the loin and rib; and if 
the round is not considered, No. 523 contains more soluble phos- 
phorus than 504. 

These results appear to show that the flesh of the thin animal 
contains more soluble phosphorus than the fat one ; also that the 
quantity decreases with increasing fatness even when reduced 
to a moisture and fat free basis. 

CONCLUSIONS. 

(1) A method which involves heating of the solution before 
precipitation of the inorganic phosphorus, does not yield results 
which represent the true condition of the soluble forms of phos- 
phorus compounds in cold water extracts of beef. 

(2) Soluble organic phosphorus compounds existing in beef 
and in cold water extracts of the same., are converted into inor- 
ganic forms by heat. 

a. The change is practically complete when the temperature 
is maintained at 70 for fifteen minutes. 

b. From 5 2 to 65 per cent of the total phosphorus in cold -water 
extracts is in the organic form, but may be reduced to from 9 to 



C. K. Francis and P. F. Trowbridge 501 

20 per cent if heated to about 70 , accompanied by a correspond- 
ing increase of the inorganic phosphorus. 

(3) The round cut of beef contains more phosphorus, in forms 
which are soluble in cold water, than any of the other cuts. 

(4) Phosphorus is found chiefly in the muscular or connective 
tissue, the fats contain but little. 

(5) The flesh of a thin animal contains more soluble phosphorus 
than that of a fat animal. 

(a) The quantity decreases with increasing fatness even when 
it is expressed on a moisture and fat free basis. 



Reprinted from The Journal or Biological Chemistry; vol. viii, no. i, 1910. 



PHOSPHORUS IN BEEF ANIMALS. 1 PART II. 

By C. K. FRANCIS and P. F. TROWBRIDGE. 

{From the Laboratory of Agricultural Chemistry, University of Missouri, 
Columbia, Mo.) 

(Received for publication, April 22, 1910.) 
Distribution of Phosphorus in Tissues and Organs. 

The fresh samples were analyzed by the methods previously 
described. 2 Moisture and fat, ash and total phosphorus were de- 
termined on separate samples in triplicate. The average results are 
reported. 

Eight animals are considered in the following tables. Animals 
592, 595, 597, and 594 were young and in various conditions as 
indicated in Table II, previous paper. The next four, 18, 121, 48, 
and 43 were mature; also varying in condition. 

Method of Obtaining Samples. 

The samples of blood and the organs were obtained at the time 
of slaughtering. Forty-eight hours later, when the right half of 
the carcass was cut into wholesale cuts, the lean, fat and bone 
samples were taken for analysis. In each case the entire cut was 
ground, as previously described, before the sample was sent to the 
laboratory. 

Samples Analyzed. 

The following organs, tissues, etc., were analyzed. In many cases, 
owing to lack of time, it was necessary to combine several parts; 
these are enclosed in brackets following the designation under which 

1 This is a continuation of the previous paper, This Journal, vii, p. 481, 
1910. 

* Ibid. 



82 



Phosphorus in Beef Animals 



they appear in the tables of results. Analyses of bone samples are 
not included in this paper. 

Blood: Liver: Digestive and excretory system [tongue (total, less bones), 
gullet, stomach (clean, less fat), intestines (clean, less fat), spleen, pancreas, 
thymus (neck), thymus (heart), gall bladder and contents, kidneys, 
bladder (less contents), penis (or uterus and vagina), diaphragm (skirt)]: 
Circulatory system [heart, pericardium and fat, arteries]: Respiratory 
system [trachea, lungs and fat]: Nervous system brain, spinal cord]: Hair 
and hide : Offal fat [omentum or caul, fat from intestines, fat from stomach] : 
Kidney fat : Lean and fat of head and tail : Lean and fat of shin and shank : 
Lean of round: Fat of round: Lean and fat of rump: Lean of loin: Fat 
of loin: Lean and fat of chuck and neck: Lean and fat of flank and plate : 
Lean of rib : Fat of rib : Udder. 

It was not possible to adhere to the above outline with every 
animal, but any change made will appear in the following tables 
of analyses. 

TABLE I. 
Composition of Cuts and Organs of Steer No. 592. 



9151 
9158 
9154 
9155 
9156 
9157 
9152 
9179 
9178 
9169 
9170 
9175 
9173 
9172 
9171 
9174 
9176 
9177 
9168 



Blood 

Hair and hide 

Circulatory system 

Respiratory system 

Nervous system 

Digestive and excretory system. 

Liver 

Kidney fat 

Offal fat 

Head and tail 1 

Shin and shank 

Chuck and neck 

Flank 

Rump 

Round 

Loin 

Plate 

Rib 

Composite of leans and fats . . . 



w £ 
H O 


K < 

m 


to 

z « 

« S 

o w 
ft* ^ 

K 05 

w o 

P. W 


83.68 


0.800 


0.019 


61.06 


1.178 


0.039 


77.41 


0.923 


0.137 


79.11 


1.162 


0.159 


76.21 


1.407 


0.323 


82.89 


0.863 


0.183 


71.34 


1.540 


0.333 


81.42 


1.213 


0.067 


81.60 


1.055 


0.109 


71.89 


1.071 


0.160 


76.37 


0.979 


0.164 


77.84 


1.040 


0.170 


75.35 


0.937 


0.130 


77.36 


1.089 


0.173 


77.25 


1.070 


0.184 


77.16 


1.076 


0.179 


75.10 


0.996 


0.146 


77.01 


1.084 


0.168 


76.37 


1.045 


0.174 



none 
0.49 
5.49 
5.56 
9.78 
3.61 
3.04 
4.59 
5.03 
8.69 
1.21 
1.52 
0.90 
3.04 
2.01 
1.62 
3.06 
2.09 
1.87 



Un all carcass cuts lean and fat were combined for analysis, If not otherwise stated. 



C. K. Francis and P. F. Trowbridge 



83 



TABLE II. 
Composition of Cuts and Organs of Steer No. 595. 



9251 Blood 

9258 Hair and hide 

9254 Circulatory system 

9255 Respiratory system 

9256 Nervous system 

9257 Digestive and excretory system 

9252 Liver 

9279 Kidney fat 

9278 Offal fat 

9269 Head and tail lean 

9281 Head and tail fat 

9270 Shin and shank lean 

9282 I Shin and shank fat 

9271 Round lean 

9283 Round fat 

9272 j Rump lean 

9284 Rump fat 

9273 Flank and plate lean 

9285 Flank and plate fat 

9274 Loin lean 

9286 Loin fat 

9275 Chuck and neck lean 

9287 Chuck and neck fat 

9277 Rib lean 

9289 Rib fat 

9268 Lean composite 

9280 ! Fat composite 



80.63 
64.09 
63.68 
77.99 
67.21 
75.34 
70.85 
26.88 
31.36 
72.88 
49.89 
75.08 
51.45 
75.86 
40.07 
73.29 
26.40 
70.63 
36.94 
73.21 
27.65 
74.73 
41.67 
72.82 
26.96 
73.52 
36.79 



0.747 
1.422 
0.744 
1.013 
1.492 
0.784 
1.473 
0.334 
0.319 
0.961 
0.587 
0.997 
0.629 
1.044 
0.495 
1.050 
0.419 
0.983 
0.516 
1.003 
0.419 
0.998 
0.529 
0.996 
0.554 
0.997 
0.492 





m 




P 


2 


« 








W 


« 


£4 







p. 


a 




ft 



0.029 
0.061 
0.145 
0.179 
0.361 
0.148 
0.319 
0.050 
0.050 
0.182 
0.071 
0.187 
0.065 
0.203 
0.062 
0.205 
0.069 
0.180 
0.058 
0.199 
0.064 
0.187 
0.080 
0.191 
0.082 
0.196 
0.069 



none 

1.47 
21.65 

4.05 
18.60 
10.92 

3.39 
69.66 
62.23 

7.33 
32.28 

3.00 
27.62 

2.41 
45.19 

5.60 
62.39 

8.34 
46.84 

5.48 
62.78 

4.21 
46.04 

5.67 
58.13 

4.91 
48.54 



8 4 



Phosphorus in Beef Animals 



TABLE in. 
Composition of Cuts and Organs of Steer No. 597. 



% 



8951 

8958 

8954 

8955 

8956 

8957 

8952 

8980 

8979 

8970 

8982 

8971 

8983 

8972 

8984 

8973 

8985 

8974 

8986 

8977 

8989 

8975 

8987 

8976 



8978 
8990 
8969 
8981 



Blood 

Hair and hide 

Circulatory system 

Respiratory system 

Nervous system 

Digestive and excretory system. 

Liver 

Kidney fat 

Offal fat 

Head and tail lean 

Head and tail fat 

Shin and shank lean 

Shin and shank fat 

Round lean 

Round fat 

Rump lean 

Rump fat 

Flank lean 

Flank fat 

Plate lean 

Plate fat 

Loin lean 

Loin fat 

Chuck and neck lean 

Chuck and neck fat 

Rib lean 

Rib fat 

Lean composite 

Fat composite 



80.60 
61.60 
51.37 
74.75 
71.26 
71.74 
70.30 
7.50 
17.97 
70.97 
35.69 
73.48 
40.19 
74.32 
26.64 
70.77 
18.18 
67.08 
22.24 
63.90 
24.90 
71.64 
18.96 
73.07 
29.46 
69.01 
21.86 
71.29 
25.49 



0.339 
0.646 
0.764 
0.956 
1.726 
0.672 
1.376 
0.115 
0.462 
0.859 
0.435 
0.881 
0.326 
0.956 
0.285 
0.919 
0.223 
0.907 
0.215 
0.762 
0.253 
0.945 
0.250 
0.866 
0.315 
0.862 
0.286 
0.928 
0.292 



0.025 
0.051 
0.125 
0.162 
0.417 
0.122 
0.332 
0.014 
0.032 
0.164 
0.061 
0.170 
0.046 
0.193 
0.052 
0.185 
0.040 
0.176 
0.031 
0.148 
0.038 
0.183 
0.044 
0.171 
0.055 
0.164 
0.051 
0.178 
0.048 



none 

2.29 
37.15 

6.16 
13.20 
15.19 

2.70 
90.22 
77.88 

8.98 
49.97 

4.07 
44.31 

3.69 
63.61 

8.18 
74.18 
11.35 
68.20 
16.18 
66.17 

5.94 
73.76 

5.69 
58.72 
10.26 
70.19 

8.54 
62.82 



C. K. Francis and P. F. Trowbridge 



35 



TABLE IV. 
Composition of Cuts and Organs of Steer No. 594- 



8232 
8235 
8240 

8221 
8233 
8244 
8245 
8288 
8289 
8290 
8297 
8291 
8298 
8292 
8299 
8293 

82100 
8294 

82101 
8295 

82102 
8296 

82103 
8242 
8243 



Blood 

Hair and hide 

Circulatory, respiratory and nervous 

systems 

Digestive and excretory systems 

Liver 

Kidney fat 

Offal fat 

Shin, shank, head, tail, lean 

Shin, shank, head, tail, fat 

Round lean 

Round fat 

Rump lean 

Rump fat 

Loin lean 

Loin fat 

Flank lean 

Flank fat 

Plate lean 

Plate fat 

Rib lean 

Rib fat 

Chuck and neck lean 

Chuck and neck fat 

Lean composite 

Fat composite 



79.34 
64.38 

65.74 
71.70 
68.82 
5.48 
10.96 
73.64 
41.91 
72.64 
20.75 
71.22 
13.52 
70.22 
13.41 
65.64 
19.57 
65.09 
22.99 
68.90 
14.27 
72.95 
23.29 
71.31 
20.05 



0.318 
0.965 

0.863 
0.932 
1.340 
0.072 
0.170 
0.916 
0.445 
1.024 
0.243 
1.023 
0.181 
0.986 
0.168 
0.905 
0.151 
0.861 
0.268 
0.856 
0.202 
0.916 
0.269 
0.985 
0.231 



0.055 
0.072 

0.181 
0.193 
0.347 
0.020 
0.034 
0.182 
0.077 
0.207 
0.043 
0.212 
0.036 
0.191 
0.031 
0.176 
0.025 
0.170 
0.044 
0.171 
0.035 
0.178 
0.046 
0.193 
0.044 



none 
3.62 

18.94 
12.27 

5.27 
93.16 
85.87 

4.94 
44.84 

5.34 
71.01 

7.23 
82.36 

8.30 
82.47 
13.71 
72.85 
15.47 
69.75 
10.53 
80.82 

6.81 
70.25 

6.88 
72.90 



86 



Phosphorus in Beef Animals 



TABLE V. 
Composition of Cuts and Organs of Steer No. 18. 



71156 
71157 
71167 
71168 
71161 
71166 
71189 
71162 
71190 
71165 
71180 
71181 
71182 
71183 
71184 
71185 



Blood 

Hair and hide 

Circulatory system 

Respiratory system 

Nervous system 

Digestive and excretory system 

Kidneys 

Liver 

Kidney fat 

Offal fat 

Shin, shank, head, and tail. 

Round and rump 

Loin 

Flank and plate 

Rib 

Chuck and neck 



81.29 
65.36 
56.50 
74.71 
68.83 
66.51 
75.05 
68.99 
10.04 
16.62 
67.43 
66.50 
59.90 
52.51 
62.79 
66.48 



R 9 



0.688 
0.868 
0.751 
0.959 
1.757 
1.634 
1.085 
1.253 
0.120 
0.172 
0.771 
0.883 
0.788 
0.649 
0.821 
0.818 



0.022 
0.068 
0.123 
0.151 
0.422 
0.129 
0.211 
0.311 
0.021 
0.027 
0.145 
0.172 
0.157 
0.124 
0.161 
0.154 



none 

2.88 

30.07 

6.46 

17.62 

18.13 

8.74 

3.47 

86.96 

79.72 

11.99 

13.26 

21.72 

30.10 

18.04 

14.07 



C. K. Francis and P. F. Trowbridge 



87 



TABLE VI. 

Composition of Cuts and Organs of Steer No. 121. 



71250 Blood 

71262 Hair and hide 

71254 Heart lean 

71255 Circulatory system less heart 

71256 Respiratory system 

71257 Nervous system 

71258 Digestive and excretory system less 

stomach, tongue, liver and kidneys 

71274 Stomach 

71253 Tongue edible 

71251 Liver 

71260 Kidneys 

71261 Kidney fat 

71259 Offal fat 

71265 Shin, shank, head, and tail 

71273 Chuck and neck 

71266 Round and rump lean 

71267 Round and rump fat 

71268 Loin lean 

71269 Loin fat 

71270 Flank and plate 

71271 Rib lean 

71272 Rib fat 



PER CENT 
MOISTURE 


PER CENT 
ASH 


H 
W O 

* n 

PL. 


77.97 


0.248 


0.028 


54.42 


0.758 


0.056 


77.38 


1.000 


0.211 


27.42 


0.205 


0.039 


63.96 


0.808 


0.170 


68.36 


1.562 


0.395 


55.54 


0.633 


0.126 


78.26 


0.971 


0.200 


60.40 


0.642 


0.132 


68.36 


1.312 


0.353 


76.58 


0.950 


0.229 


4.48 


0.070 


0.012 


9.52 


0.129 


0.022 


62.30 


0.733 


0.142 


59.14 


0.702 


0.142 


69.96 


0.957 


0.191 


14.41 


0.153 


0.030 


67.22 


0.943 


0.185 


9.08 


0.133 


0.024 


40.07 


0.500 


0.095 


60.98 


0.777 


0.153 


10.68 


0.135 


0.027 



none 
4.97 
4.39 
65.27 
19.69 
19 50 

31.73 

8.21 

25.27 

4.72 

5.56 

94.67 

88.02 

18.18 

24.43 

8.18 

80.61 

11.40 

87.84 

47.70 

20.87 

86.04 



88 



Phosphorus in Beef Animals 



TABLE VII. 
Composition of Cuts and Organs of Steer No. 48. 



91101 
91112 
91105 
91104 
91106 
91107 
91108 

91110 
91109 
91102 
91111 
91134 
91135 
91120 
91121 
91122 
91123 
91124 
91125 
91126 
91127 
91128 
91129 



Blood 

Hair and hide 

Heart marketable 

Circulatory system less heart 

Respiratory system 

Nervous system 

Digestive and excretory system less 
tongue, stomach and kidney and liver. 

Stomach 

Tongue edible 

Liver 

Kidneys 

Kidney fat 

Offal fat 

Shin, shank, head and tail 

Chuck and neck 

Flank and plate 

Rump 

Round lean 

Round fat 

Loin lean 

Loin fat 

Rib lean 

Rib fat 







00 


h a 




H 5 


55 « 


z 


55 g 


m p 


a a 


w s 


O H 


o J3 




P) g 


PS < 


ffi tc 


w 2 


a 


w o 


P. s 


p. 


p. W 
P. 


79.41 


0.775 


0.021 


59.24 


0.197 


0.048 


65.83 


0.835 


0.158 


10.07 


0.145 


0.026 


49.42 


0.669 


0.117 


69.63 


1.813 


0.425 


64.16 


0.697 


0.128 


74.75 


1.073 


0.227 


56.02 


0.743 


0.126 


69.73 


1.392 


0.307 


70.75 


1.154 


0.199 


3.76 


0.126 


0.016 


6.22 


0.093 


0.012 


57.84 


0.829 


0.142 


49.67 


0.693 


0.123 


30.15 


0.421 


0.064 


36.91 


0.509 


0.093 


64.43 


1.015 


0.192. 


27.75 


0.251 


0.027 


61.78 


0.956 


0.174 


12.60 


0.146 


0.023 


56.86 


0.827 


0.150 


15.81 


0.155 


0.021 



none 
8.60 
19.45 
88.45 
37.39 
13.05 

22.41 
11.94 
29.50 
4.26 
12.16 
94.71 
92.09 
23.47 
34.95 
61.11 
52.67 
13.42 
67.35 
18.26 
84.76 
24.74 
81.37 



C. K. Francis and P. F. Trowbridge 



89 



TABLE VIII. 
Composition of Cuts and Organs of Cow No. J^8. 



91051 Blood 

91057 Hair and hide 

91054 Circulatory system 

91055 Respiratory system , 

91056 Nervous system 

91053 Digestive and excretory system 

91052 Liver 

91089 Kidney fat 

91058 Offal fat 

91068 Head and tail lean 

91078 Head and tail fat 

91069 Shin and shank lean 

91079 Shin and shank fat 

91070 Round lean 

91080 Round fat 

91071 Rump lean 

91081 Rump fat 

91072 Loin lean 

91082 Loin fat 

91073 Chuck and neck lean 

91083 Chuck and neck fat 

91074 Flank lean 

91084 Flank fat 

91075 Plate lean 

91085 Plate fat 

91076 Rib lean 

91086 Rib fat 

91077 Composite of leans 

91087 Composite of fats 

91088 Udder 



80.40 
63.30 
47.45 
71.86 
72.72 
76.66 
72.17 
6.14 
11.63 
68.81 
27.64 
72.44 
53.49 
73.20 
30.25 
67.67 
24.02 
71.11 
16.40 
67.27 
19.96 
67.37 
26.04 
63.27 
23.00 
65.45 
22.86 
69.86 
19.50 
69.37 



0.742 
1.252 
0.505 
0.902 
1.441 
0.736 
1.341 
0.095 
0.074 
0.889 
0.345 
1.067 
0.618 
1.026 
0.406 
0.955 
0.225 
0.959 
0.189 
0.968 
0.247 
1.016 
0.289 
0.888 
0.250 
0.907 
0.317 
0.966 
0.247 
0.805 



0.030 
0.072 
0.103 
0.164 
0.354 
0.140 
0.339 
0.016 
0.020 
0.169 
0.044 
0.196 
0.061 
0.195 
0.059 
0.185 
0.035 
0.186 
0.029 
0.184 
0.039 
0.188 
0.029 
0.165 
0.041 
0.173 
0:044 
0.186 
0.033 
0.138 



none 

4.27 
46.74 
12.84 
13.48 
10.80 

2.21 
94.29 
88.20 
13.41 
68.24 

5.65 
35.27 

6.92 
65.23 
12.71 
79.34 
12.27 
82.97 
12.33 
78.00 
13.52 
70.87 
18.80 
79.23 
17.87 
78.45 
12.71 
78.75 
17.19 



9 o 



Phosphorus in Beef Animals 



TABLE IX. 
Summary — Phosphorus Calculated to Water and Fat Free Conditions, Per Cents. 



NO. OP ANIMAL 


592 


595 


597 


Condition 


Fresh 


Moisture 

and Fat 

Free 


Fresh 


Moisture 

and Fat 

Free 


Fresh 


Moisture 

and Fat 

Free 


Blood 


0.019 
0.039 
0.137 
0.159 
0.323 
0.183 
0.333 
0.067 
0.109 
0.163 
0.184 
0.173 
0.179 
0.142 
0.168 
0.170 
0.174 


0.116 
0.101 
0.801 
1.037 
2.305 
1.356 
1.299 
0.479 
0.815 
0.762 
0.887 
0.882 
0.844 
0.637 
0.804 
0.824 
0.799 


0.029 
0.061 
0.145 
0.179 
0.361 
0.148 
0.319 
0.050 
0.050 
0.175 
0.192 
0.178 
0.185 
0.162 
0.189 
0.181 
0.185 


0.149 
0.177 
0.988 
0.996 
2.544 
1.077 
1.238 
1.445 
0.780 
0.822 
0.905 
0.927 
0.917 
0.796 
0.883 
0.881 
0.877 


0.025 
0.051 
0.125 
0.162 
0.417 
0.122 
0.332 
0.014 
0.032 
0.145 
0.171 
0.141 
0.145 
0.114 
0.148 
0.153 
0.151 


0.129 


Hair and hide 


0.141 


Circulatory system 


1.088] 


Respiratory system 


0.849 


Nervous system 


2. 683 J 


Digestive and excretory system. 
Liver 


0.033 
1.229 


Kidney fat 


0.614 


Offal fat 


0.771 


Shin, shank, head, and tail 

Round 


0.708 
0.846 


Rump 


0.827 


Loin 


0.791 


Flank and plate 


0.690 


Rib 


0.782 


Chuck and neck 


0.789 


Composite of leans and fats 


0.819 



C. K. Francis and P. F. Trowbridge 



9i 



TABLE IX.— Continued. 



594 


18 


121 


48 


43 


Fresh 


Moisture 

and Fat 

Free 


Fresh 


Moisture 

and Fat 

Free 


Fresh 


Moisture 

and Fat 

Free 


Fresh 


Moisture 

and Fat 

Free 


Fresh 


Moisture 

and Fat 

Free 


0.055 


0.266 


0.022 


0.117 


0.028 


0.127 


0.021 


0.102 


0.030 


0.153 


0.072 


0.225 


0.068 


0.214 


0.056 


0.137 


0.048 


0.149 


0.072 


0.222 






f 0.123 


0.916 


0.103 


0.906 


0.076 


1.756 


0.103 


1.772 


0.181 


1.181 


JO. 151 


0.802 


0.170 


1.039 


0.117 


0.887 


0.164 


1.071 






[0.422 


3.114 


0.395 


3.253 


0.425 


2.453 


0.354 


2.565 


0.193 


1.204 


0.131 


0.851 


0.162 


1.131 


0.175 


0.953 


0.140 


1.115 


0.347 


1.339 


0.311 


1.129 


0.353 


1.316 


0.307 


1.179 


0.339 


1.323 


0.020 


1.470 


0.021 


0.700 


0.012 


1.206 


0.016 


1.045 


0.016 




0.034 


1.072 


0.027 


0.737 


0.022 


0.894 


0.012 


0.710 


0.020 




0.164 


0.818 


0.145 


0.705 


0.142 


0.727 


0.142 


0.759 


0.176 


0.899 


0.191 
0.143 


0.922 
0.968 


| 0.172 


0.850 


0.155 


0.859 


f 0.146 
\0.093 


0.842 
0.892 


0.182 
0.126 


0.983 
1.176 


0.158 


0.883 


0.157 


0.854 


0.124 


0.857 


0.098 


0.872 


0.141 


1.168 


0.125 


0.798 


0.124 


0.713 


0.095 


0.776 


0.064 


0.732 


0.125 


1.018 


0.149 


0.821 


0.161 


0.840 


0.120 


0.839 


0.082 


0.804 


0.149 


1.112 


0.163 


964 


0.154 


0.792 


0.142 


0.864 


0.123 


0.799 


0.158 


0.923 


0.167 


0.869 














0.153 


1.085 



92 Phosphorus in Beef Animals 

SUMMARY. 

In Table IX the phosphorus content for all samples has been 
calculated to a moisture and fat-free condition. The results for 
the young animals, 592, 595, 597 and 594, are quite uniform among 
themselves, but this is not so striking for the other four mature 
animals. 

The largest amount of phosphorus was found in the circula- 
tory systems and the nervous systems. Two of the mature ani- 
mals, a cow (43) and a steer (48), showed abnormally high results 
in the circulatory systems. Two animals, 18 — which was 3.5 years 
old and very thin — and 121 — which was also 3.5 years old, but 
fairly fat — contained more phosphorus in the nervous systems than 
the other animals. The Jersey cow, which was the oldest animal 
examined, showed the highest average amount of phosphorus. 

So far as the phosphorus in the flesh of the cuts is concerned, it 
is impossible to draw any final conclusion with the amount of data 
available. Steer 594, young, fat, and in a very thrifty condition, 
contained more phosphorus — moisture and fat-free basis — than 
steers 18, 121 and 48, three mature steers. It was also superior in 
this respect to 592, 595 and 597, which were young, but not in so 
thrifty a condition. The mature cow, however, showed in the 
flesh cuts a higher phosphorus content than any of the other ani- 
mals discussed. This can hardly be attributed to condition, be- 
cause 121 was fully as fat, and 48 much fatter. Whether it was due 
to age is a little doubtful, as she was only two years older than 
48. We are more inclined to think that the breed or the high phos- 
phorus diet (bran, etc.) previous to the fattening period may have 
been influential. 

The wholesale cuts of the seven steers show an increasing amount 
of phosphorus, compared on the moisture and fat-free basis, in 
the following order: flank and plate; shin, shank, head and tail; 
rib, chuck and neck; loin; round; rump. In other words, those 
cuts thin in character and which have the largest amount of con- 
nective tissue contain the smallest amount of phosphorus. 

It is remarkable that the very thin steer 592, while comparatively 
low in phosphorus, showed a higher percentage of ash in every cut 
than any of the other animals. Steer 595, also thin, contained some- 



C. K. Francis and P. F. Trowbridge 93 

what less, but still higher than the other remaining animals. Steer 
121, well fed and in excellent condition, gave comparatively low 
results in ash. It is to be noted that there seems to be no relation 
between the phosphorus and the ash. An explanation of the fact 
cannot be attempted until the analyses of the various samples 
of ash are completed. 






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